Menu Plans
Print a small copy of your menu plan and take it with you so that you can refer to it each morning and plan accordingly for the day. Make notes about what ingredients you may have to rehydrate at breakfast time for consumption at lunch. This preparation saves you from digging through the packs, which is especially helpful in inclement weather. The following sample three- and six-day menus were taken from actual wilderness hiking trips.
Three-day Menu Plan
Day 1—Lengthy Travel Day
| Breakfast | Creamy Brown Rice Farina |
| Snack | Cashews |
| Lunch | Olive Tapenade with crackers |
| Snack | Alegria Trail Candy |
| Dinner | Red Quinoa and Curried Lentil Stew |
| Dessert | Double Ginger, Almond, Blueberry Fry Cookies |
Day 2—Moderate Travel Day
| Breakfast | Green Tea and Ginger Quinoa Pancakes |
| Snack | Maple Balsamic Walnuts with Apples and Dates |
| Lunch | Pumpkin Hummus with pitas |
| Snack | Garam Masala Roasted Chickpeas |
| Dinner | Greek Lentils |
| Dessert | Mayan Black Bean Brownies |
Day 3—Hike Out
| Breakfast | Carrot Cake Quinoa Flakes |
| Snack | Cashews |
| Lunch | Jicama, Savoy Cabbage, and Mango Slaw |
| Snack | Date, Pecan, Blueberry, and Ginger Bars |
| Dinner | Stop at a restaurant on the way home. |
Six-day Menu Plan
Day 1—Moderate Travel Day
| Breakfast | Cinnamon Griddle Toast |
| Snack | Fresh orange |
| Lunch | Greek Red Pepper Dip with crackers |
| Snack | Roasted Nut and Mango Energy Bars |
| Dinner | Chana Masala |
Day 2—Lengthy Travel Day
| Breakfast | Pumpkin Breakfast Bars |
| Snack | Black Cherry Apple Leather |
| Lunch | Caribbean Hummus with pitas |
| Snack | Sun-dried Tomato Flax Crackers |
| Dinner | Pasta alla Puttanesca |
| Dessert | Double Ginger, Almond, Blueberry Fry Cookies |
Day 3—Lengthy Travel Day
| Breakfast | Harvest Apple Granola with soy milk (Start rehydrating lunch ingredients with cold water.) |
| Snack | Grilled Cinnamon Pineapple |
| Lunch | Mediterranean Garbanzo Bean Salad |
| Snack | Citrus Seed Balls with Figs and Agave |
| Dinner | Late Harvest Soup with Saffron |
| Dessert | Chai Hot Chocolate |
Day 4—Moderate Travel Day
| Breakfast | Spiced Date, Cherry, Almond, and Carob Bars (Start rehydrating lunch ingredients with cold water.) |
| Snack | Veggie Chips |
| Lunch | Roasted Corn and Ancho Salsa |
| Snack | Walnut and Anise Stuffed Figs |
| Dinner | Mushroom Burgundy |
| Dessert | Cranberry Ginger Green Tea |
Day 5—Short Travel Day
| Breakfast | Quinoa Berry Muffins |
| Snack | Wasabi Peas |
| Lunch | Pear and Fennel Slaw with flatbread |
| Snack | Maple Sugared Walnuts |
| Dinner | Pizza |
Day 6—Hike Out
| Breakfast | Goji Berry Agave Granola with soy milk |
| Snack | Lime and Black Pepper Roasted Chickpeas |
| Lunch | Smoky Lentil Pâté |
| Snack | Grilled Cinnamon Pineapple |
| Dinner | Stop at a restaurant on the way home. |
Additional items
Bring beverages; raw organic sugar or other sweetener such as agave nectar, rice syrup, or stevia; seasonings; soy milk powder; oil; vegan butter; an extra meal; and a few snacks for emergencies (in case you become ill, stormbound, and so on).
Chapter 4
RECIPE
